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Chrono Ferrero Rocher

Ingredients

150 g hazelnuts

200 g chocolate with 70% cocoa

3 tablespoons olive oil

3 tablespoons agave syrup

60 g coconut sugar

20 – 25 roasted almonds (depending on how many small balls you make)

Preparation

Melt chocolate on a steam with three tablespoons olive oil. Add three tablespoons of agave syrup and coconut sugar and crushed hazelnuts. Stir all and leave to tighten a little. Then divide the mixture into equal parts. Roll out each part into ball, flatten it and put almond in the middle. Then connect the edges and re-make the ball.